Tsugani (Mokuzu crab)

Tsugani (Mokuzu crab) introduction

“Tsugani,” which grows in the clear streams of Kochi Prefecture, the Shimanto River and Niyodo River, is a high-class food filled with the blessings of the river. Although it is in the Shanghai crab family, it colors the local food culture with its unique flavor and cooking methods. The peak fishing season for Japanese horseshoe crabs is when they go down the river to lay their eggs in the fall. Its rich miso and juicy meat have attracted many chefs and gourmets. “Tsugani soup,” which is representative of local cuisine, is a luxurious dish made by grinding live tsugani to remove the broth, and adding ingredients such as eggplant and ryukyu. By using the entire shell, you can enjoy the deep richness and aroma. Furthermore, “tsuganimeshi” and “tsugani somen,” which incorporate the umami of tsugani, are also popular dishes. All of them are excellent products that shine with materials and techniques unique to the local area. Tsugani has a long history and has been popular as a home-cooked dish in Kochi. However, in recent years, opportunities to make it at home have declined due to a decrease in catch and the hassle of cooking. As a complement to this, “tsugani soup” is served at local events and restaurants, supporting local food culture. Also, efforts are underway to disseminate its appeal nationwide through SNS and commercialization. The biggest appeal of tsugani cuisine is its rich miso flavor. In particular, during the fall ban period (8/1 to 11/30), females that have refrained from laying eggs offer an exquisite taste with fat on them. Locally, ginger and soy sauce are used to adjust the flavor, so you can enjoy the unique aroma of river food while enjoying it. Tsugani, nurtured by Kochi's nature, is a dish filled not only with flavor but also with culture and tradition. Please enjoy its appeal as a dish that symbolizes Kochi's fall flavors.

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Other information

• NameTsugani (Mokuzu crab)
• Area Kochi
• Kind of food Seafood

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